Recipes – Page 36 – Seven Plates

These Peking-style Pork Chops are sweet with a hint of spice. It’s easy to make when you take a short-cut and buy a good Hoison Sauce. I add a bit extra crushed red pepper and soy. Serve with roasted baby bok choy.

Ingredients:

8 thinly sliced pork chops

2 Tbsp of vegetable oil

1 cup of Hoison Sauce (found in the International Food isle)

2 tsp of crushed red pepper

2 Tbsp of soy sauce

salt and pepper to taste

8 heads of baby bok choy

Preheat oven to 450 degrees.

Prepare baby bok choy by spreading it out on a greased cookie sheet and coating it in 4 Tbsp of oil with a pinch of salt and pepper. Cook 10 minutes, turning once.

Pat the pork chops dry. (Doing this helps the pork to grab onto the sauce and get a good coating.) In a shallow bowl, mix Hoison Sauce with crushed red pepper. Dilute the mixture with soy sauce.

In a large skillet over high heat, add 3 Tbsp of vegetable oil. When the oil thins and starts to smoke, dip each pork chop in the sauce and then place on the hot skillet to cook 7-10 minutes. Flip to the other side and cook another 7-10 minutes or until the internal temperature reaches 160 degrees.

Serve with roasted baby bok choy.

With the remaining Corned Beef & Red Potatoes from last night, dice the beef and boiled potatoes into small bites. Add them to a hot skillet of prepared with sauteed onion and bell peppers. Cook until crispy and top with fried eggs. Wow.

Ingredients:

1 1/2 cups of diced corned beef

2 cups of boiled red potatoes, diced

2 Tbsp of oil

1/2 red onion, diced

1 green bell pepper, diced

1 jalepeno, seeded and chopped

eggs

Heat a large skillet over medium and add oil. Saute onion and peppers. Add boiled potatoes and smash until the skillet is evenly covered. Allow to cook 3-5 minutes or until a crust forms on the bottom layer. Remove from heat and set aside.

In the same skillet, cook eggs according to preference. Place eggs on top of the hash and serve.

Peking-style Pork Chops with Roasted Bok Choy

Corned Beef Hash & Eggs